EAT-CLEAN EGG SALAD Makes: 1 cup of egg salad
Egg Salad is the perfect school lunch! It's hearty, tasty and takes no time at all to prepare. Trade the fatty, mayonnaise-laden version for this Eat-Clean recipe from my latest book, The Eat-Clean Diet for Family and Kids! Make sure to pack it in a cooler.
INGREDIENTS:
1/4 cup (60 ml) fat-free cottage cheese
1 Tbsp (15 ml) skim milk
1 tsp (5 ml) mustard
4 hardboiled egg whites, diced
1 hardboiled yolk
2 Tbsp (30 ml) chopped green onion
2 Tbsp (30 ml) chopped celery
Dash curry powder
1/4 tsp (1 ml) sea salt
PREPARATION:
Whip cottage cheese and milk until smooth in medium-sized mixing bowl.
Blend remaining ingredients except egg whites with cottage cheese mixture.
Add diced egg whites to cottage cheese mixture. Mix well.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 170Calories, from Fat: 30, Protein: 17 g, Carbohydrates: 18 g, Dietary Fiber: 3.5 g, Fat: 3.5 g, Saturated Fat: 1 g, Trans Fat: 0 g, Carbs: 18 g, Sodium: 528 mg, Cholesterol: 106 mg.
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